Low(er) Fat Lemon-Raspberry Muffins

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Low-Fat Lemon-Raspberry MuffinsAs I’ve mentioned before, I’m watching what I eat (I’ve lost 4 pounds thus far, yay!) and am always looking for good low(er) fat and low(er) calorie recipes that don’t have weird ingredients in them. Fortunately, I stumbled upon this recipe.

The muffins are moist, flavorful, filled with fruit, and only four points each! (Update: These got a thumbs down the next day from my family. Oh well.) Also, I found it interesting that the recipe calls for grinding the sugar (or in my case, Splenda blend) with the lemon zest. I think I may try that next time I make sugar cookies.

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk (I could only find low-fat)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries


  1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Zest one lemon. (If you don’t have a Microplane zester, treat yourself to one!) Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
  3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
  4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. (Mine took about 18 minutes.) Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Recipe from Eating Well.
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Lemon Garlic Shrimp with Broccoli

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Don’t worry, you’re on the right blog. This is Nosh With Me. But now we’re cooking!

This may come as a surprise to many of you, but I don’t eat cookies, cakes, and candy for every meal. I do try to cook every now and then, but I have to admit, I am horrible at it. I think what makes me a good baker is what also makes me a terrible cook. In baking there are always exact measurements and specific ingredients, and in order to make a substitution you need to know about the ingredients. In cooking, if it tastes good, it works.

Lemon Garlic Shrimp with BroccoliWhat I do cook is always very simple and usually something that either can be grilled or steamed, or comes from the freezer section of Trader Joe’s. I do have a few actual recipes that have proven successful, but they tend to have lots of cheese and aren’t very healthy. Now that I’m back to counting points, I’m constantly searching for easy low-fat yet still yummy recipes. Fortunately for me, shrimp is both delicious and a good protein, and the last time I was at the market, I bought a two-pound bag (hello, I live alone) of fresh frozen shrimp (it was on sale and the fish guy said it was an amazing deal–I’m a sucker) and I immediately got to work searching for recipe that seemed foolproof. Fortunately, I stumbled upon this one.

The original recipe includes peppers and asparagus, but I’m more of a broccoli fan, so I swapped that out. It also says to cook the vegetables in oil and add lemon zest and salt, but I steamed my broccoli and left out the salt and zest (I’m living on the edge here). I didn’t make any additional changes, but I did omit the parsley, just because I can’t stand the stuff (why yes, I am a picky eater). I am quite pleased with the results–the sauce is garlic-y and lemony and it was great spooned over the broccoli and shrimp. And the way I prepared it made it only three points so I enjoyed it with some brown rice (from Trader Joe’s, naturally), yum!

2 teaspoons extra-virgin olive oil
steamed vegetables
1/4 teaspoon salt
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steam vegetables and cover to keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Adapted from Eating Well.

Whoopie Pies*

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Weight Watchers Whoopie PiesIt’s official, I’m back to counting points (if you don’t know points are, consider yourself lucky). But have no fear, I will still be making yummy treats, I just won’t be eating any as many of them, and I hope to find some tasty lower fat/calorie recipes as well. Speaking of lower fat, I first saw this recipe about six years ago when I did WW for the first time, but wasn’t as into baking back then so I never tried it. Fortunately, the recipe was just a Google search away.

These cookies were simple to make, quite good, and have a nice mild chocolate flavor (and not at all bad for two points!). And while marshmallow fluff adds a little bit of sweetness, it also caused a whole lot of problems. First, I was using my small cookie scoop to scoop the fluff on the cookies when the scoop broke. The spring popped out, it made a horrible noise, and it ended up in a few pieces. Who knew fluff was so sticky and stiff? Secondly, after adding the fluff and sandwiching the cookies, they all started to tilt (they aren’t flat after all), causing the fluff to leak out, thus making a huge mess and some ugly looking cookies. (I know WW chose fluff to help keep the fat and calorie count down, but there must be another option that won’t spread and leak. Any suggestions?)

*I understand these are not true Whoopie Pies. They are simply a Weight Watchers version of them. If you have an issue with the name, complain to Weight Watchers, not me. Thanks in advance.

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup vegetable shortening
1 egg white
1/2 cup 1% low-fat milk (I used buttermilk because that’s all I had in the house)
3/4 cup marshmallow cream


  1. Preheat oven to 425°F.
  2. Combine the flour, cocoa, baking soda and salt in a small bowl.
  3. With an electric mixer on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well blended (about 2 minutes).
  4. Stir in the flour mixture, then add the milk until just blended.
  5. Drop the dough (it will be a cross between cake batter and cookie dough in consistency) by spoonfuls onto large, ungreased baking sheets (I used Silpats), making 36 cookies.
  6. Bake until top springs back when lightly touched (5-7 minutes).
  7. Cool completely on the sheets on a rack.
  8. Spoon 2 tsp. marshmallow fluff and spread on the bottoms of half of the cookies.
  9. Top with remaining cookies.

Yields 18 cookies (I got 15). Store in an airtight container for up to 3 days.